It is the primary responsibility of the Kitchen staff to perform basic food preparation and operate a specific station with others or individually.
All duties are to be performed in accordance with restaurant operating policies, practices and procedures.
- Monitor and maintain the cleanliness, sanitation and organization of assigned work areas.
- Transport supplies from the storeroom and stock in designated areas.
- Start prep work on items needed for the shift.
- Prepare all menu items following recipes and yield guide.
- Ensure all requisitions are processed properly and placed in designated area.
- Properly label and date all products to ensure safekeeping and sanitation.
- Meet with the Assistant Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Complete opening duties such as setting up workstation with required place, tools, equipment and supplies.
- Inspect the cleanliness and working condition of all tools, equipment and supplies.
- Check the production schedule and pars as well as establish priority items for the day and inform the Assistant Chef of any supplies that need to be requisitioned for the day's tasks.
- Prep work after the meal period for the next meal service.
- Perform all other job-related duties as requested.
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